MICHELIN Guide’s Point Of View
With its gorgeous interior decked out in lush navy walls and supple leather banquettes, Robert Wiedmaier’s beautiful Siren, at The Darcy hotel, is a sophisticated ode to elevated seafood. The menu keeps things simple, dividing its offerings into categories like raw, vegetables, fish and meat. For those looking to enliven things a touch, there is an excellent caviar service and tasting menu option. Beyond the simple descriptions, the creative flourishes that dress each plate raise this kitchen’s cooking to the next level. Attention to detail is evident from the start: perfectly prepared seafood platters boasting the freshest fish land on tables alongside dishes like the “Raw to Slightly Cooked” day boat scallop tiradito, coupled with a carrot- and Peruvian yellow pepper-dressing, kumquat and basil. Meat options include the tender Shenandoah lamb saddle with jasmine dirty rice, charred okra, Virginia peanuts and lobster jus. Even vegetable sides are displayed with a striking aesthetic, as in the Vidalia onion brûlée, with country ham, pecans, blistered peppers and nori. Pescatarians will swoon over the perfectly executed salt-crusted branzino, stuffed with white fish mousse and finished with caviar crème.